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Pear Flambée

A superb dish that is sure to impress. Why not wow your guests by making it in front of them.
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  • Serves


  • Difficulty


  • 4 scoops of Carte D’Or Rum and Raisin Ice Cream (100g/200ml)
  • 3 ripe pears, peeled and cut into 8
  • 2 tbsp lemon juice
  • 25g butter
  • 25g light brown sugar
  • ¼ tsp mixed spice
  • 50ml dark rum or brandy
  • 1 Toss the pears with the lemon juice in a medium bowl.
  • 2 Melt the butter in a non-stick frying pan over a medium heat, add the pears, sugar and mixed spice and toss gently. Cook for 4 – 5 minutes or until pears are slightly caramelised.
  • 3 Heat the rum or brandy in small saucepan, do not boil. Carefully light with a match and pour flaming liqueur over the pears.
  • 4 Scoop the Carte D’Or Rum and Raisin Ice Cream into 4 dessert dishes.
  • 5 Serve the pear mixture liqueur over the Carte D’Or Rum and Raisin Ice Cream.